Whether it's potato salad and bockwurst or a 7-course menu with fine-dining ambitions - this year we're serving it up and we've got everything you need! Clever market shoppers know: Well-prepared Christmas shopping is a real treat! We've not only put together some hot tips for Christmas shopping in the Halle for you, but also asked our specialist retailers for their favourite Christmas recipes for inspiration. Let's go!

 At Kumpel und Keule:

Christmas goose, duck or classic Viennese sausages with potato salad - Kumpel und Keule is well prepared for all Christmas tastes and has created an entire catalogue for pre-orders. And this year, it's easy again: simply get the flyer (either online or at the store), fill in your wish list and either hand it in directly at the stand or send it by Mail by 17 December. The K&K Christmas elves will then ensure that the presents are delivered on time between 21/12 and 23/12 (10am-6pm) or even last minute on 24/12 (9am-12pm) through the back door of the butcher's shop!

Here's a little selection  

Weidegans corn-fed from Niedersachsen - 2,49€ per 100g
French Free-Range Duckbreast (ca. 300g) - 4,99€ per 100g
Wiener Würstchen made at the K&K butchery - 2,49€ per 100g

Still no idea what to put on the table? Then Sven might have something for you:

Svens braised ox cheeks

Season the ox cheeks with nutmeg, cumin, salt and pepper and sear in clarified butter in a roasting tin. Add roasted vegetables, i.e. onions, garlic, carrots and celery, and braise. Then deglaze with tomato puree, balsamic vinegar, stock and red wine (the meat should be covered) and braise in the oven at 80°C overnight. ‘Jut`n Hunga!’ wishes Sven!

At Domberger:

Experienced market-goers will be familiar with the queues that quickly form at the Domberger container. To get your bread, cakes and, above all, the annual Domberger butter stollen in a relaxed manner, it's worth pre-ordering. On 24 December, you can drop by Domberger until 2 pm and stock up on your bread and pastries. Orders can be placed by telephone on 030 27696629, by email or on site - as early as possible! Buy your bread now and leave it to dry until Christmas because, according to Ute von Domberger, the Domberger roast bread makes excellent napkin dumplings - the perfect accompaniment to the Christmas goose from Kumpel & Keule, which is available just around the corner.

Ute's Napkin dumplings

Remove the crusts from a Röstbrot and cut into cubes. Heat 400 ml milk with salt, pepper and nutmeg, pour over the bread cubes and leave to stand for 15 minutes. Sauté two finely chopped shallots in a little butter until translucent and fold into the bread with the chopped parsley. Separate 6 eggs and beat the egg yolks with 120 g butter until frothy and mix into the bread mixture. Beat the egg whites with a pinch of salt until stiff and fold into the bread mixture. Divide into 4 portions and wrap into sausages in cling film and knot tightly. Wrap the aluminium foil around the sausages and cook in boiling salted water for 30 minutes. Cut into finger-thick slices when unwrapped and serve.

At Frisch Gefischt:

Grandma has suggested Karpfen Blau again? Then introduce your grandma to Beat's grandma! She provides the recipe for a delicious herring salad, which is always served on Christmas morning on the 25th. And if you're not as diligent as Grandma Edith, you can simply buy the herring salad ready-made from Frisch Gefischt! Yay! For those with more cooking ambitions, John recommends sea bass in a salt crust. Got a taste for it? Frisch Gefischt is still open on 24 December! Or simply browse the new Online-Shop from home and either have fresh fish delivered directly to your door or order it for collection in the hall!

Beat's herring salad from Grandma Edith

100 g sliced matjes

75 g grated apples e.g. Holsteiner Cox

50 g sour cream

40 g mayonnaise

40 g pickled beetroot Dill and chives

Salt and white pepper

At Alte Milch:

It was already written in the Bible that the three kings brought... Aettis, Vully and Gruyère, of course. That's the recommendation of the house at Alte Milch for your cheese fondue! For all those who don't feel like standing in the kitchen all day, but just want to dip themselves in cheesy bliss. But would you prefer team raclette? You'll also be provided with three different varieties: natural, with truffle or with pepper - or simply all three! And if it's not cheesy enough, then do like Haley and put some mac'n'cheese in the oven as a side dish.

Alte Milch is open on 23, 24, 30 and 31 December to fill you up with cheese for Christmas and New Year's Eve. And your favourite cheese is now also available in the Online-Shop

Haley's Mac'n'Cheese

‘So, I take any baking dish and fill it about halfway with uncooked pasta. Then I boil the pasta in salted water for about 8 minutes? But who's counting! During this time, I crack an egg (or two!) and scramble it with salt and pepper, milk and yoghurt (or sour cream or crème fraîche if you're really indulging). I grate cheese (my favourite mix is Deichkäse and Bellie or Buurenkaas toppings, but you can really mix and match to your heart's content here!) and use about 3/4 of what I grate in the pasta itself and the rest on top. When the pasta is cooked, I drain it and mix it with a good portion of butter, the cheese and the milk mixture. Then I pour it into the oven dish, sprinkle it with cheese and bake it at 180 or 200 degrees for 20-30 minutes until it's golden brown. That's it!’

At Monsieur Collard:

Let's start with the basics: Oysters. At the Monsieur Collard stand, you can order David Hervé oysters for the holidays! 2.25 euros a piece. Gilardo oysters are also available - price on request! Beaucoup de delicacies are waiting for you, which you can simply heat up in the oven! Confit de Canard in various sizes - tinned duck legs with either 2 or 4 duck legs. Simply place in a cosy dish and slowly grill in the oven. Trés bien!

The two Monsieurs Collard know what's good: tinned duck in glass jars - namely a Civet de Canard au Vin de Bergerac - various pieces of duck in a red wine sauce. They can easily be heated in a bain-marie or slowly in a saucepan. Tip from the collards: Serve with potatoes, pasta or rice. Extra tip from Stephane: get fresh pasta from Mani in Pasta!

Last but not least and in the name of preserves: And the final preserve is a cassoulet aux manchons de canard confits! As délicieux as it sounds! Duck sleeves with beans and a sausage. Again, simply place in the baking tin, sprinkle with breadcrumbs and pop in the oven. Monsieur eats a little salad with it. Joyeux Noël!